7 Steps to Make Fudgy Silk Brownies with Walnut Crunch

Brownies are a timeless dessert, loved for their rich, chocolatey flavor and versatile texture. While some prefer a cakey bite, others crave a dense, fudgy center that melts in the mouth. If you’re among the latter and look for a satisfying crunch in every bite, this Silk brownie with walnut recipe is for you. So here is a simple yet indulgent 7-step guide to help you make them from scratch. Whether you’re baking for a celebration or a solo treat, this recipe will not disappoint.

Step 1: The ingredients

Before you begin, assemble all your ingredients. Precision matters in baking, and having everything ready helps ensure a smooth baking process. You will need:

• 200 g Cadbury Dairy Milk Silk chocolate (roughly chopped)
• 100 g dark chocolate (60% cocoa, for balance)
• 150 g unsalted butter
• 200 g caster sugar
• 2 large eggs + 1 egg yolk
• 1 tsp vanilla extract
• 90 g all-purpose flour
• 30 g unsweetened cocoa powder
• ½ tsp salt
• 100 g chopped walnuts (plus a handful extra for topping)
• Optional: A pinch of instant coffee powder (to deepen the chocolate flavor)

Keep in mind that the Cadbury Silk brings both sweetness and creaminess, so using a touch of dark chocolate balances out the overall richness.

Also, now is the time to preheat your oven to 170C or 350F.

Step 2: The chocolate and butter

In a heatproof bowl, combine the chopped Cadbury Silk chocolate, dark chocolate, and butter.

You can melt it in one of two ways. Either put it in a microwave-safe bowl and place it in the machine for 15 seconds. Then stop, give it a good mix, ensuring you scrape the bottom and sides so that they don’t stick and burn. Then place them back in the microwave for another 15 seconds, then stop to stir again. Continue in this way till it’s fully mixed in.

The other way is to use a double boiler. Place a large bowl with water on the stove on medium heat and wait for it to start simmering. Place the two chocolates and butter in a smaller bowl and place that over the simmering water. It will start to melt. Keep stirring as you melt it.

Once melted and smooth, set it aside to cool slightly. The mixture should be warm but not hot when you add it to the eggs later, to prevent scrambling.

Step 3: The eggs and sugar

In a large mixing bowl, whisk together the eggs, extra yolk, and caster sugar. Use a handheld mixer or stand mixer to whisk vigorously until the mixture becomes pale, thick, and slightly foamy. This aerates the batter slightly while dissolving the sugar, helping form the crinkly top typical of a good brownie.

Then add the vanilla extract and optional coffee powder. The coffee won’t add a distinct flavor, but it will intensify the chocolate taste.

Step 4: Combine the ingredients

Now, slowly pour the warm melted chocolate-butter mixture into the egg-sugar mixture, whisking continuously as you go. This step brings all the richness and fat together, creating that fudgy, glossy batter base. Make sure everything is well incorporated, but be sure not to overmix, because it’s important to retain the smoothness and consistency of the batter.

Step 5: The dry ingredients

In a bowl, add the flour, cocoa powder, and salt. Sift them in to remove any lumps and ensure even distribution so you have a smooth batter.

Then gently fold these dry ingredients into the chocolate mixture using a spatula. Use light, slow movements to avoid overworking the batter. You can mix by creating an 8 pattern, creating continuous 8s in the batter to ensure it's all properly mixed in.

When the batter is almost fully combined, fold in the chopped walnuts. The nuts add not only texture but a slightly bitter crunch that balances the Silk’s sweetness. You can also add some chocolate chunks here if you want pockets of molten chocolate in every bite.

Step 6: The baking

Line a baking pan with parchment paper, allowing some overhang on the sides for easy removal later. Pour the batter into the pan and spread it evenly with a spatula. Sprinkle the remaining walnuts on top for extra crunch and visual appeal.

Bake the brownies for about 30 minutes, or until the edges are set and a toothpick inserted into the middle comes out with moist crumbs (not wet batter). For extra gooey brownies, stop baking around the 25-minute mark. If you prefer slightly firmer ones, give it the full 30 minute.

Avoid overbaking, since the residual heat continues cooking them after they’re out of the oven.

Step 7: The garnishes

Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Transfer them to a wire rack to cool completely.

For neat slices, refrigerate the brownies for 30 minutes before cutting. Use a sharp knife and clean it between cuts for perfect squares.

Serve as is, or elevate with:

• A scoop of vanilla or chocolate ice cream
• A drizzle of melted Silk chocolate

A dusting of cocoa powder or sea salt flakes